Best 9 Penne With Savory Turkey Meatballs Recipes

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Penne pasta and savory turkey meatballs offer a delightful combination of flavors and textures in a single dish. The tender, juicy meatballs, made with ground turkey, herbs, and spices, perfectly complement the al dente penne pasta. Whether you're seeking a hearty weeknight meal or a comforting dish to enjoy with friends and family, this penne with savory turkey meatballs recipe is sure to satisfy your craving for a flavorful and satisfying culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

PENNE WITH TURKEY MEATBALLS



Penne with Turkey Meatballs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons whole milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound ground turkey, preferably dark meat
1/4 cup extra-virgin olive oil
5 cups tomato sauce
1 pound dried penne pasta

Steps:

  • In a large bowl, add bread crumbs, eggs, milk, 1/2 cup Romano, parsley, salt and pepper and mix well. Add turkey and gently combine, being careful not to overwork the meat. Shape into golf-size balls.
  • In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to over handle the meatballs since they are soft and fragile.
  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the penne.
  • Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 2/3 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta in a large serving bowl. Serve alongside the meatballs. Sprinkle remaining Romano on top.

PENNE WITH TURKEY MEATBALLS



Penne With Turkey Meatballs image

Make and share this Penne With Turkey Meatballs recipe from Food.com.

Provided by pamsbm

Categories     Penne

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup plain dried breadcrumbs
2 tablespoons whole milk
2 large eggs, lightly beaten
3/4 cup grated romano cheese
1 lb ground turkey, preferably dark meat
salt & freshly ground black pepper
1/4 cup extra virgin olive oil
5 cups tomato sauce
1 lb dry penne pasta

Steps:

  • In a large bowl add bread crumbs, milk and mix until well combined.
  • Mix in eggs and 1/2 cup Romano cheese and mix well.
  • Add turkey and gently combine, being careful not to overwork the meat.
  • Season with salt and pepper.
  • Shape into golf-size balls.
  • In a large skillet heat the oil over medium heat.
  • When almost smoking, add meatballs and without moving or turning the meat allow it to brown for about 3 minutes.
  • Turn meatballs and brown other side.
  • Continue to cook until all sides are golden brown.
  • Add tomato sauce and bring to a boil.
  • Lower heat and allow meatballs to simmer for 5 minutes.
  • Turn off heat and keep warm on stove, be careful not to overhandle the meatballs since they are soft and fragile.
  • In a large pot, bring 6 quarts of salted water to boil.
  • Add pasta and cook until al dente, about 8 minutes.
  • Drain pasta, do not rinse pasta with water.
  • Remove meatballs from sauce and place in serving bowl.
  • Pour some tomato sauce over meatballs, leaving 1 cup sauce in skillet.
  • Place the cooked penne into the skillet with the remaining sauce and toss well.
  • Pour pasta into a large serving bowl and serve alongside of meatballs.

Nutrition Facts : Calories 597.7, Fat 21.6, SaturatedFat 5.5, Cholesterol 125.8, Sodium 1302.7, Carbohydrate 75.2, Fiber 11.6, Sugar 9.3, Protein 29.5

PENNE WITH SAVORY TURKEY MEATBALLS



PENNE WITH SAVORY TURKEY MEATBALLS image

Categories     Pasta     turkey     Sauté     Quick & Easy

Yield serves 6

Number Of Ingredients 15

2 cups button mushrooms, cleaned and cut in half
2 tbsp. butter
2 lbs. ground turkey
2 cups unseasoned bread crumbs
1/2 cup grated parmesan
1/2 cup yellow onion, grated
2 tbsp. fresh basil, chopped or 2 tsp. dried basil flakes
2 gloves garlic, minced
1/4 cup pine nuts, toasted
1/2 tsp. freshly ground pepper
1/4 tsp. salt
2 large eggs
2 1/2 tbsp. olive oil
3/4 cup dry white wine
4 cups penne pasta, cooked according to directions on package

Steps:

  • 1) Heat 2 tbsp. butter in large skillet over medium-high heat and begin to saute mushrooms. 2) Meanwhile, combine the turkey, parmesan, 1 1/2 cup bread crumbs, grated onion, basil, garlic, pine nuts, salt and pepper in a large bowl and mix well. Mix in eggs. 3) Form the turkey mixture into 20-22 2-inch round balls and lightly roll each in the remaining bread crumbs. 4) Remove mushrooms from skillet and add olive oil. Cook meatballs in two small batches until brown on all sides (about 5 minutes per batch). Add additional oil if neccessary. Remove the meatballs from the skillet and keep warm. 5) Add wine to the skillet and scrape all the browned bits from the bottom. Add the cooked pasta, the mushrooms and the meatballs back into the skillet, reduce the heat and simmer for 3-5 more minutes to warm thoroughly. Serve with grated parmesan.

PENNE WITH TURKEY MEATBALLS



Penne with Turkey Meatballs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup plain dried bread crumbs
2 tablespoons whole milk
2 large eggs, lightly beaten
3/4 cup grated Romano
1 pound ground turkey, preferably dark meat
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 cups tomato sauce, recipe follows
1 pound dried penne pasta
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
  • In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.
  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.
  • Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5-10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to six months.

BAKED PENNE WITH TURKEY MEATBALLS



Baked Penne with Turkey Meatballs image

Provided by My Food and Family

Categories     Recipes

Time 55m

Number Of Ingredients 9

1 pkg (1.3 lb.) ground turkey breast
2 cups corn flakes, crushed
2 eggs, lightly beaten
3/4 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 box (8 oz.) penne pasta
1 jar (26-28 oz.) marinara sauce
1-1/2 cups Kraft Shredded Reduced-Fat Mozzarella Cheese

Steps:

  • Preheat oven to 400°F. Line a baking sheet with non-stick foil. In large bowl, blend ground turkey, corn flakes, eggs, Italian seasoning, salt and pepper. Shape into 12 meatballs. Transfer to pan. Bake for 15 minutes. Turn and bake additional 15 minutes. Cook pasta as directed, drain.
  • Coat a 13 x 9 x 2-inch pan with cooking spray. Add pasta. Toss with meatballs, marinara sauce, and 1 cup of the Kraft Cheese. Scatter remaining cheese over dish.
  • Bake, uncovered for 25 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PENNE AND MEATBALL CASSEROLE



Penne and Meatball Casserole image

A tasty pasta and meatball casserole.

Provided by kelclrk

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 2

Number Of Ingredients 13

cooking spray
¾ cup uncooked whole wheat penne pasta
2 tablespoons seasoned bread crumbs
¼ cup grated Parmesan cheese, divided
2 tablespoons egg substitute
½ teaspoon Italian seasoning
⅛ teaspoon onion powder
1 dash salt
1 dash garlic powder
¼ pound lean ground turkey
¾ cup meatless spaghetti sauce
¼ cup low-fat (2%) cottage cheese
¼ cup shredded part-skim mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet and a 1-quart baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, combine bread crumbs, 2 tablespoons Parmesan cheese, egg substitute, Italian seasoning, onion powder, salt, and garlic powder in a bowl. Crumble turkey on top and mix well. Shape mixture into 1/2-inch balls and place on the prepared baking sheet.
  • Bake in the preheated oven until no longer pink in the centers, 9 to 11 minutes. Drain off excess grease.
  • Drain penne. Combine baked meatballs with spaghetti sauce in a bowl. Spoon 1/2 the mixture into the prepared baking dish. Top with 1/2 of the cooked penne, cottage cheese, and mozzarella cheese, plus 1 tablespoon Parmesan cheese. Repeat layers. Cover with a glass lid or aluminum foil.
  • Bake in the preheated oven until cheese is melted, 20 to 25 minutes.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 39.8 g, Cholesterol 62.9 mg, Fat 13.4 g, Fiber 5 g, Protein 31.7 g, SaturatedFat 5.1 g, Sodium 1050 mg, Sugar 10.9 g

SAUCY TURKEY MEATBALLS



Saucy Turkey Meatballs image

It's easy to turn lean ground turkey into these moist, tender meatballs. Ideal for informal gatherings of family and friends, the appetizers feature a tangy sauce that my guests find delicious.-Janell Fugitt, Cimarron, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 15 servings.

Number Of Ingredients 14

1 cup old-fashioned oats
3/4 cup fat-free evaporated milk
1 medium onion, chopped
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 pounds lean ground turkey
SAUCE:
2 cups ketchup
1-1/2 cups packed brown sugar
1/4 cup chopped onion
2 tablespoons Liquid Smoke, optional
1/2 teaspoons garlic salt

Steps:

  • In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 350° for 10-15 minutes. , Meanwhile, combine the sauce ingredients; pour over meatballs. Bake 30-35 minutes longer or until meat is no longer pink.

Nutrition Facts : Calories 217 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 695mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges

TURKEY MEATBALLS AND RICOTTA BAKE WITH PENNE



Turkey Meatballs and Ricotta Bake With Penne image

This is like a mini meatball lasagna, I use my recipe#136292 for this but you can use your own favorite tomato sauce, you will need about 7-8 cups of sauce for this recipe but you can use more sauce then stated when layering if desired, this is a great way to use up any leftover sauce that you have --- I have also made this recipe using my recipe#69173 this recipe can be doubled and baked in a larger baking dish to feed a crowd, prep time includes preparing meatballs and cooking the pasta :)

Provided by Kittencalrecipezazz

Categories     Penne

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb penne pasta
3 cups grated mozzarella cheese
1 1/4 cups grated parmesan cheese
7 cups favorite pasta sauce
1 (15 ounce) container ricotta cheese (can use 2 containers if desired)
oil (for frying)
1 lb ground turkey
3 tablespoons milk
1 tablespoon minced garlic (can use less)
3/4-1 cup fresh breadcrumb
1/4 cup grated parmesan cheese
2 green onions, finely chopped (can use 1 small yellow onion in place of green onions)
1/2 cup minced fresh parsley
1 large egg, slighty beaten
1 -2 teaspoon seasoning salt (or white salt)
2 teaspoons black pepper

Steps:

  • For the meatballs, mix all meatball ingredients together adding in enough bread crumbs to bind the mixture together.
  • Form into about 1-inch size balls.
  • In a large skillet heat oil and cook the meatballs, shaking the skillet until browned and cooked through (about 6-7 minutes) transfer the meatballs to paper towels to drain.
  • Cook the penne in a large pot of boiling salted water until JUST firm-tender; drain.
  • Set oven to 375 degrees.
  • Grease a 4-quart baking dish.
  • In a small bowl mix together shredded mozzarella and Parmesan cheese.
  • Spoon about 1-1/2 cups sauce in the bottom of the baking dish, then spread half of the meatballs on top of sauce.
  • Then spoon HALF of the pasta on top.
  • Spread HALF of the remaining sauce and HALF of the cheese mixture over pasta.
  • Top with remaining meatballs and then drop dollups of ricotta cheese over meatballs.
  • Spread remaining pasta over the ricotta.
  • Top with remaining sauce, and then sprinkle with remaining mozza/Parmesan mixture.
  • Bake for about 35-40 minutes or until golden.
  • Let stand for 15 minutes before serving.

SWEET AND SOUR TURKEY MEATBALLS



Sweet and Sour Turkey Meatballs image

I'm always looking for recipes that are big on taste, but quick and easy to prepare, with little clean up. This one has it all. It's my son's favorite recipe and he requests it whenever he comes home to visit. I often double the recipe so that we have leftovers for the next day's lunches. -Michele Orthner, Edmonton, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 19

1 large onion, chopped
2 large carrots, chopped
1 medium green pepper, chopped
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/4 cup packed brown sugar
1/4 cup white vinegar
1/4 cup ketchup
1 egg, beaten
1/4 cup fat-free milk
1 slice white bread, torn into small pieces
1/2 cup shredded zucchini
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon salt
1 pound lean ground turkey
2 cups uncooked instant brown rice

Steps:

  • In a Dutch oven coated with cooking spray, saute the onion, carrots and green pepper in oil until tender. Add the tomato sauce, broth, pineapple, brown sugar, vinegar and ketchup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large bowl, combine the egg, milk, bread, zucchini, garlic powder, pepper and salt. Crumble turkey over mixture and mix well. Shape into 2-in. balls. Carefully add to tomato mixture. Cover and simmer for 15-20 minutes or until meatballs are no longer pink., Add rice. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 389 calories, Fat 11g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 991mg sodium, Carbohydrate 53g carbohydrate (21g sugars, Fiber 4g fiber), Protein 21g protein.

Tips:

  • Choose high-quality ground turkey. Look for ground turkey that is at least 93% lean. This will help to ensure that your meatballs are moist and flavorful.
  • Use a variety of seasonings. Don't be afraid to experiment with different herbs and spices to flavor your meatballs. Some good options include garlic, onion, parsley, basil, oregano, and thyme.
  • Don't overmix the meatball mixture. Overmixing can make the meatballs tough. Just mix the ingredients until they are combined.
  • Cook the meatballs until they are cooked through. The best way to do this is to use a meat thermometer to check the internal temperature of the meatballs. They should be cooked to an internal temperature of 165 degrees Fahrenheit.
  • Serve the meatballs with your favorite sauce. You can use a variety of sauces with these meatballs, such as tomato sauce, marinara sauce, or Alfredo sauce.

Conclusion:

These penne with savory turkey meatballs are a delicious and easy meal that the whole family will enjoy. The meatballs are moist and flavorful, and the sauce is rich and creamy. This dish is perfect for a weeknight dinner or a special occasion. So next time you're looking for a quick and easy meal, give this recipe a try.

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